Servings 10 servings
Ingredients
- 1 pound zucchini, thinly sliced
- 1/2 cup thinly sliced shallots
- 2 cloves garlic, thinly sliced
- 3/4 cup apple cider vinegar
- 3/4 cup sugar
- 2 teaspoons mustard seeds
- 1/4 teaspoon celery seeds
- 1/4 teaspoon turmeric
- 1 bay leaf
- 1/2 teaspoon chili flake (optional)
Instructions
- Add the sliced zucchini to a large bowl then sprinkle it with 1 tablespoon kosher salt. Allow the zucchini to sit for 1 hour then rinse it with water and drain it.
- Add the shallots and garlic to the bowl with the zucchini.
- In a medium saucepot set over medium-high heat, combine ¾ cup water with the apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, bay leaf and chili flakes (optional). Bring the mixture to a boil then remove it from the heat and let it cool for 10 minutes.
- Pour the liquid mixture over the zucchini and shallots then allow the pickles to cool to room temperature before storing them in airtight containers in the fridge.
Notes
- If you prefer to use cucumbers instead of zucchini, simply swap them in.
- These homemade bread and butter pickles will keep in the refrigerator for up to 2 months. Be sure to store them in airtight jars with their brine. Always check for signs of spoilage, such as off odors or changes in texture, before consuming.
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